Gluten-Free Galette

Name: Gluten-Free Galette
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. apple cider vinegar; 250 g gluten- and wheat-free plain flour blend, we used Doves Farm, plus extra to dust; 1 tsp. xanthan gum; 1 tbsp. freshly chopped rosemary; 175 g butter, chilled and cubed; 1 medium egg, beaten; 1 tbsp. olive oil; 2 red onions, finely sliced; 1 tsp. brown sugar; 2 thyme sprigs, leaves picked; 2 medium courgettes; 3 tbsp. gluten-free pesto; 100 g cherry tomatoes, halved; 25 g sun-dried tomatoes, sliced; 100 g ready-roasted red peppers, chopped; 25 g pitted black olives; 75 g feta

Xanthan gum is often used in gluten-free baking and thankfully now is much more widely available – look for it with the baking powders. The powder acts as a thickener and stabiliser, preventing ingredients from separating, mimicking properties ascribed to gluten.

By The GH Kitchen TeamUpdated: 02 May 2023

Jump to recipe

This gluten-free galette is a great springtime alfresco meal. Containing all of your favourite veggies, courgettes, red pepper, sun-dried tomatoes and caramelised onions, plus olives, a pesto base and a feta topping, it's a celebration of all the Mediterranean has to offer, encased in a gluten-free pastry.

If you want to serve this as a more filling main course, serve alongside a new potato salad.

Advertisement - Continue Reading Below

Yields:

6 serving(s)

Prep Time:

35 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 45 mins

Cal/Serv:

518

Ingredients

For the gluten-free pastry

1 Tbsp. apple cider vinegar
250 g gluten- and wheat-free plain flour blend, we used Doves Farm, plus extra to dust
1 tsp. xanthan gum
1 Tbsp. freshly chopped rosemary
175 g butter, chilled and cubed
1 medium egg, beaten

For the caramelised onions

1 Tbsp. olive oil
2 red onions, finely sliced
1 tsp. brown sugar
2 thyme sprigs, leaves picked

For the filling

2 medium courgettes
1 Tbsp. olive oil
3 Tbsp. gluten-free pesto
100 g cherry tomatoes, halved
25 g sun-dried tomatoes, sliced
100 g ready-roasted red peppers, chopped
25 g pitted black olives
75 g feta

Directions

1. Step 1To make the pastry, mix the cider vinegar with 75ml cold water. Keep chilled until needed. In a food processor, pulse the flour, xanthan gum, rosemary and 1/2tsp fine salt until combined.
2. Step 2Next pulse in the butter until mixture resembles fine breadcrumbs (alternatively mix the dry ingredients in a large bowl and rub in the butter with your fingertips). Add the vinegar mixture and pulse/mix until pastry comes together (it will be a little wetter than traditional pastry). Empty on to a work surface, bring together into a disc, wrap in clingfilm and chill for 30min.
3. Step 3Meanwhile, make the caramelised onions. Heat oil in a large heavy-based pan with a lid over low heat. Gently fry onions and a pinch of salt, covered, for 15min, stirring occasionally, until softened. Add sugar and turn up heat. Cook, stirring frequently, until golden and caramelised. Remove from heat and stir in thyme and some seasoning.
4. Step 4Next, heat a griddle pan over high heat. Trim the courgettes then cut on the diagonal into 5mm thick slices. Toss the slices in the oil and some seasoning. Griddle in a single layer, in batches, until charred and tender. Set aside.
5. Step 5Preheat oven to 200°C (180°C fan) mark 6. Roll out pastry on a large sheet of baking parchment to make a rough 35.5cm circle (dusting your rolling pin with extra flour if needed). Spread pesto into a rough 25.5cm circle in the middle, then top with the onions. Next, add the griddled courgettes, cherry and sun-dried tomatoes, peppers and olives. Sprinkle over the feta.
6. Step 6Fold in the pastry border over the filing. Transfer to a baking sheet (still on the parchment paper) and brush visible pastry with egg. Cook in oven for 35min until golden and crisp. Serve with a rocket salad.

Per serving:

Calories: 518
Protein: 7g
Total fat: 36g
Saturates: 18g
Carbs: 41g
Total sugars: 6g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time